Chicken Empanada

Chicken Empanada is a type of pastry that is stuffed with chicken meat, potato, carrots, and sweet peas. This is made by placing the filling in the middle of a flattened dough and sealing it by pinching and folding the edges. Similar types of Empanadas are also common in Spain and South America. In fact, the Cuban Picadillo almost resembles the Filipino Empanada in ingredients and taste.

Empanada can be fried or baked. This chicken empanada recipe is involves baking because it gives the crust more flaky texture. If you prefer your emapanada fried, you can always deep fry this chicken empanada.

Try this extra-ordinary Empanada recipe. Send us your feedback.

Chicken Empanada Recipe

Ingredients

Filling

1 1/2 lb boneless chicken breast, cut into cubes

1 piece medium-sized onion, minced

1 tbsp garlic, minced

1 cup potato, diced

1 cup carrot, diced

1 cup green peas

1/4 cup raisins

1/2 tsp salt

1/2 tsp ground black pepper

1 tsp sugar

1/2 piece chicken cube

2 tbsp cooking oil

Dough

3 cups flour

4 tbsp sugar

6 tbsp water, cold

1 piece raw egg

1 cup butter, cold

1/2 tsp baking powder

1/2 tsp salt

Watch the cooking video:

Cooking Procedure

Make the Filing by pouring the cooking oil in a pan and then allow it to heat-up

Add the green peas, raisins, and sugar then simmer for another 5 minutes

Sprinkle salt and pepper. Turn off the heat, drain the excess liquid, and set aside.

Make the dough by combining the dry ingredients in a mixing bowl starting with the flour, sugar, baking powder, and salt. Mix well using a wire whisk.

Cut the butter into small thin pieces place in the mixing bowl with the dry ingredients.(the butter should be cold and solid before doing this)

Add water gradually and mix all the ingredients thoroughly until a dough is formed. You may use a pastry blender to easen the process.

Divide the dough into individual pieces by grabbing a piece from the whole mixture and rolling it in your hand until a spherical shape is formed. Do this until all the dough is consumed. Set aside in a cool place for at least 20 minutes

Flatten the spherical dough py pressing it with your palm against a flat surface. Use a rolling pin to flatten it fully while creating a round shape.

Arrange about a quarter to half a cup of filling (the chicken that you cooked in the first few steps) at the middle of the flattened dough. Fold the dough so that opposite ends meet (you should have formed a half moon shaped dough)then press the edges and seal. (refer to the video for the technique)

After all the fillings are consumed, crack the egg and separate the white from the yolk. Beat the egg white lightly and mix a little water.Glaze the crust by brushing the egg wash.

Put a wax paper on top of a baking tray or grease the baking tray then arranged the sealed doughs.

Pre-heat oven at 400 degrees Fahrenheit for 10 minutes. Bake the sealed doughs for 25 minutes at the same temperature.

Thank you for the recipe… and especially the video. My wife Lorna and I watched it and found it very helpful. Lorna will make a batch using your recipe and the techniques you demo’d in the video! Thank you very much!

I made this for dinner tonight, but used leftover menudo for the filling instead of the recipe here. The end result was really good. I’ll make it with the proper filling next time. Thank you very much for your recipes. I never learned to cook Pinoy food when I was young, because my two older sisters did all the cooking. My only role was to eat.

i like this recipe, i will have this for dinner tonight. do you have a pineapple pie recipe? i used to buy pineapple pie back home. thanks !! i also like the background music of your u tube video.. cheers !!

I tried this chicken empanada recipe. Easy to follow and it is so delicious. I made Chilean Empanada at the same time that I saw on TV which came from America’s Test Kitchen. Did a taste test with my family and friends and this recipe beat the Chilean Empanada by 100% of the vote going to your Chicken Empanada. I will be making another batch for an upcoming 4th of July get together. Many Thanks from me, my family and friends.

I tried making it today. I just added 2 tbsp of ketchup with the filling since I like it tangy. I’ve learned too that when stuffing the empanadas it would be smart if the filling is cold (not warm nor room temperature). I got an arm workout from making the dough. 😉 It requires some muscle alright. The dough was getting a little bit soggy when I was stuffing the pastry. So, I put the cooked filling in the fridge for an hour and did it again. It worked well after that. Thanks for sharing the recipe.

Thank you so much for the empanada recipe. I always though making the empanada crust would be so hard. Now that I was able to watch the video I can bake for my family. Thank you for making it so easy……

Hi! I usually search recipes from the internet and I tried them. Just now i browse and found your website, i really need pasalubong or delicasies recipe because we put up a pasalubong store, so instead of ordering some goodies I rather want to make it myself to gain more profit. Can I suggest you to post some more delicacies recipe for me to try. Thnaks in advance.

Thank You so much! I have search & search for this wonderful pinoy puff pastry on the web but could not find a decent one as the one I saw in You Tube ( What a disgrace, they are women and they gave a lousy lessons!). Anyway, can’t wait to try it. Your cooking lesson was clear and concise. I am confident I will get it right. You’re awesome

Hi! Thanks for sharing this recipe.
I tried doing it last night and it turned out to be a good one!
The only problem that I had is with the dough. Just like what the other review said, it was dry so it breaks when you’re about to fold them.
I added 4 tablespoons more of cold water on the dough. And instead of using butter, I used crisco shortening. I also suggest letting the dough stand for about 30 minutes more before folding them with the filling.

First time I tried this recipe and it came out PERFECT!! I will surely save this recipe. Thanks for sharing this!!! Dont you, guys, take ratings for the recipes you share?? I think you should coz it really helps people to decide whether to try it or not – just a suggestion. But anyway, I rate this one 5 out of 5

Hi guys,
I really loved to watch everyday of what’s IN and Out of our daily craving habits here in Panlasang Pinoy!!! you’ve got an excellent recipe… this is just my opinion and suggestion i always waiting if there’s a “yield per serving”? per recipe not per each ingredients. for easy costing? for a limited budget that compensate the whole recipe…

Just to let you know that your web-site inpire me to cook anything about filipino foods!..Im not affraid to say no, Idon’t know how to cook!..If pansalang pinoy is around, I will be around in my kitchen.

hi.. thanks for sharing this recipe with us. unfortunately, i do not have an oven right now. can i just fry this empanada? is the preparation very different from this one? do you have a video for frying empanada? thanks so much for your attention and help….. more power to you!

i tried making chicken empanada. The filling was ok but was so disappointed with the dough. I did follow the recipe and the steps. I dont know what went wrong. The dough stuck in the wax paper and taste different…

thanks for sharing this recipe!tried it twice and still counting.. all time fav tlga!so happy that my husband bought me kitchenaid mixer, hirap kaseng mag-masa so now no sweats!hihi
Thanks again.You’re heavent sent.

I love your chicken empanada!!! my kids loved it too, in fact i always baked chicken empanada every time we have party and if my 3 year old daughter request it. i shared your website every time they ask me the recipe on it,anyway, more power to your site and God bless you and your family!

I tried this recipe today and it was really good..my husband really liked it.he even said it was the best empanada he ever had.:) Thanks a lot,kuya for sharing these recipes and for inspiring me to cook. God bless!

hello,sir vanj…its my 1st time to visit your website…tnx for this recipe i got score 10points to my employer while am preparing this recipe to them…empanadas my paboreto!tnx alot!am very pruod of you.more blessing to panlasang pinoy.

I like to cook so I always check the internet for recipes of my favorite foods and that’s how I found this website. I am so excited to try your chicken empanada recipe. It looks easy to follow because you did great in showing step by step procedure. I will let you know the outcome. I am about to buy my ingredients now. Thank you so much for sharing. You are an angel.

hi there im from New Zealand,a few days ago i tried the imbutido and pork siomai, and it was really yummy…so happy coz my partner luv it.tnx for sharing ur recipe it really helps.im planning to make chicken empanada soon…More power and have a good day:)

Hi there! Would just like to thank you for this recipe..my friends love it! have yet to make them for my family who’re not with me… presentation-wise, wasn’t successful kasi “mainit” kamay ko but it’s really really good I used Lurpak butter and it gave the crust a heavenly smell.. the best about the recipe is that it hit home in the heart of someone who is now my special someone 😉 Thanks so much!

the filling was good but i did not like the crust. The crust turned out dry and difficult to roll. It was also too sweet. Since I have extra filling from the recipe given, I made my own crust for it which is 2 cups flour, 1/2 tsp salt, 125g cold butter, 1 tbsp sugar, and 1/3 cup cold water. Same procedure as the recipe given. My eggwash was eggyolk instead of eggwhite.

hi,im from netherlands, i tried the sweet and sour pork, my fiance loves it:)and now i want to make a chicken empanada, can i use a self-rising flour instead of all-purpose flour? do i need to use baking powder on it?thanks:)

HI KUYA I REALLY LOVE TO TRY THIS RECEIPE IN MY SON’S FIRST BIRTHDAY, BUT I WANT TO KNOW FIRST IF I CAN PREPARE THIS AHEAD OF TIME AND BAKE IT THE NEXT DAY THE DAY OF MY SON’S FIRST BIRTHDAY, THANKS SO MUCH

I can’t believe i baked the empanada perfectly just following your step and I do it for the first time. Also i love my yummy chewy biko. I’am here in Australia so I don’t get to missed pinoy foods. Thanks a lot…keep it up, MORE RECIPES PLS…
God bless the people behind this website :))

perfect!!!!. ur such a star. i dont really cook but i learn a lot from u panlasang pinoy. everytime i cook and want to try diff recipe my laptop is beside me hooked to panlasang pinoy.ur a great help. im here in oxford, u.k. thanks a lot 4 ur great help n sharing ur knowledge…di ka madamot. god will continue to provide u more wisdom so to share to us. hope more recipes.honestly everyday i looked at ur recipe.god bless n more power.

I just want to thank you to u and your family for sharing all the recipe.I really enjoy the cooking.Its a big help that you guys put video on it too atleast I know what im doing:)lolz but i try some of your recipe and it comes out good and my family enjoy it too.Thank you so much to u and your family.Happy Holiday!

It’s very good of you to know how to cook all those foods..I like them mostly, but this empanada is one of my favorite. I am going to Phils. sooner this year, God-willing and will try cook this! Hope to see you there! Can I order some food from you, ask lang po..? Where is your place? Thanks!!

hallo kuya,
its my first time to see your site here.i like the way how you cook.its easy to follow and all the recipes that you upload are very delicious.Now im trying hard to cook also by following the way you cook.
Thank you so much.from don

thanks chef vanjo! this is one of my favorite appetizer, i loved cooking and im very happy that i found your site, its help me a lot also to others enjoying cooking, pls. continue sharing ur recipies, thank u & GOD BLESS!

Thanks! Vanjo…
You are sure a good teacher! You make it simple and easy for us to follow your cooking instructions. I never cook in my whole entire life except for boiling and frying eggs. When I was young I was blessed with a good roommate in school of nursing and she was an excellent cook. Then I married a man who loves to cook. Now I’m close to my retirement and I want to learn to cook. You are a God send! I visit your website everyday. This empanada is to die for. God bless you and your family.